Sauce Perigourdine Recipes

SEMI-PERIGOURDINE SAUCE

Semi-Perigourdine Sauce image

Okay, this was a sauce that was taught to me at Cordon Bleu. You may never make this sauce; however, if you do, you will love the results. This whole recipe only makes a half-cup of finished sauce, but when served over beef or duck... heavenly. I make this sauce a few times during the year, and it's mostly for the upcoming holidays. No, photos... yet. But I'll have a few after I make some. Oh, one more thing... NO SUBSTITUTIONS... NONE, NADA, ZIP. So you ready... let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 11

Ingredients

1 tablespoon(s) rendered goose fat
2 medium shallots, peeled and finely chopped
1 medium black truffle peeled and thinly sliced (see note below)
2 tablespoon(s) madeira
1/2 cup(s) beef stock, extra rich
1 teaspoon(s) tomato paste
1 tablespoon(s) veal glaze
1/4 teaspoon(s) salt, kosher variety
1 pinch(es) black pepper, freshly ground
1 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) fresh parsley, finely chopped

Steps:

Chef's Note: About the truffles. You want to use truffles that come preserved in a jar. Save the peelings, and about 2 teaspoons of the liquid from the jar.
Melt the goose fat in a reduction pan over low heat.
Add the shallots and continue to cook until they are softened.
Chef's Note: Don't let the shallots brown... just softened over low heat.
Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.
Stir and simmer over low heat for about 15 minutes.
Remove from the heat and strain through a fine mesh strainer.
Chef's Tip: Use a wooden spoon and press against the sauce to "push" it through the strainer.
Wipe out the reduction pan, and return the strained sauce to the pan.
Add the salt and pepper
Add the sliced truffle, and bring the sauce to a light boil.
Immediately reduce to a low simmer, and allow the mixture to reduce by a third.
Chef's Note: The reduction will take about twenty minutes.
Remove from heat, stir in the butter and parsley.
Add to a sauceboat, and serve while still warm. Enjoy.
Keep the faith and keep cooking.

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